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Best Slow Cooker Football Chili with Easy Cornbread

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This set-it-and-forget-it slow cooker chili delivers deep, smoky flavor with minimal effort, perfect for game day. Paired with a simple, slightly sweet cornbread, it’s a crowd-pleasing meal that lets you enjoy the party.

Ingredients

Scale
  • 2 pounds ground beef (80/20)
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 1 green bell pepper, diced
  • 2 tablespoons tomato paste
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 1 can (15 ounces) tomato sauce
  • 2 cans (15 ounces each) kidney beans, drained and rinsed
  • 1 can (15 ounces) pinto beans, drained and rinsed
  • 1 bottle (12 ounces) dark beer (like a stout or amber ale)
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon brown sugar
  • Salt and black pepper to taste
  • 2 bay leaves
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 large egg
  • 1/4 cup unsalted butter, melted
  • 1/4 cup honey

Instructions

  1. Brown the beef: Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart, until no longer pink (6-8 minutes). Leave about a tablespoon of fat in the pan.
  2. Sauté the aromatics: Add the diced onion and bell pepper to the skillet. Cook for 4-5 minutes until onion is translucent. Add minced garlic and tomato paste, cook for 1 minute, stirring constantly.
  3. Deglaze the pan: Pour in about 1/4 cup of the beer and scrape up browned bits. Let simmer for about a minute.
  4. Transfer to slow cooker: Dump the meat and vegetable mixture into a 6-quart or larger slow cooker.
  5. Add remaining ingredients: Add diced tomatoes, tomato sauce, drained beans, remaining beer, chili powder, cumin, smoked paprika, oregano, cayenne (if using), cocoa powder, brown sugar, bay leaves, and salt and pepper. Stir to combine.
  6. Cook low and slow: Cover and cook on low for 6-8 hours or on high for 3-4 hours. Remove bay leaves 30 minutes before serving. Adjust seasoning. If too thin, cook on high uncovered for 30 minutes.
  7. Optional: For thicker chili, stir in 1 tablespoon masa harina mixed with 2 tablespoons water and cook 10 more minutes.
  8. Make cornbread: Preheat oven to 400°F (200°C). Place a 10-inch cast iron skillet or 8×8 baking dish in the oven to heat.
  9. Mix dry ingredients: In a large bowl, whisk cornmeal, flour, sugar, baking powder, and salt.
  10. Mix wet ingredients: In a separate bowl, whisk buttermilk, egg, melted butter, and honey until smooth.
  11. Combine: Pour wet into dry and stir until just combined (a few lumps are fine).
  12. Bake: Carefully remove hot skillet from oven, add a pat of butter to melt, then pour in batter. Bake 18-22 minutes until golden and a toothpick comes out clean. Cool 5 minutes before slicing.

Notes

Do not skip browning the meat for best flavor. Toast spices for 30 seconds before adding liquid for extra depth. Chili tastes even better the next day. For a thicker chili, use masa harina slurry. Cornbread is best served warm.

Nutrition

Keywords: slow cooker chili, football chili, game day chili, cornbread, chili recipe, easy chili

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